Flathead Cherry Compote - cooking recipe

Ingredients

2 cups fresh cherries, pitted and halved
1/4 cup white sugar
1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoons water
1 teaspoon balsamic vinegar (optional)
1 pinch salt
1 pinch ground black pepper

Preparation

Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.